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+ servings

Carrot Cake Muffins

Made with fresh carrots and whole wheat flour along with a dash of cinnamon and brown sugar for the perfect amount of sweetness and spice, these moist muffins are not only delicious, they're easy to make, too!
Course Dessert
Cuisine American
Keyword carrot cake recipes, homemade muffins, muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 24 muffins
Calories 102kcal
Author Bullock's Buzz


  • 1 pound carrots peeled
  • 1 ¼ cups applesauce unsweetened
  • 4 large eggs
  • ½ cup granulated sugar
  • 1 cup brown sugar
  • 2 cups whole wheat flour
  • 2 tsps baking soda
  • 1 tsp baking powder
  • 1 ½ tsps salt
  • 2 ½ tsp cinnamon


  • Preheat your oven to 350 degrees F and prepare a muffin pan by placing liners inside or greasing with nonstick cooking spray.
  • Begin by cutting the peeled carrots into large chunks and place them in the bowl of a food processor or blender. Chop the carrots into small bits and set aside.
  • Next, in a large bowl, add the white sugar, brown sugar, applesauce, and eggs. Mix until well combined.
  • Fold in the chopped carrots.
  • In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt.
  • Now combine the dry ingredients and wet ingredients, stirring until just incorporated.
  • Using an ice cream scoop or spoon, fill each muffin cup 2/3 of the way full with batter.
  • Bake for 20 to 25 minutes for full-sized muffins or 15 to 20 minutes for mini muffins. Muffins will be done when a toothpick inserted into the center comes out clean.
  • Allow muffins to cool in the pan for 10 minutes, then remove them to a wire cooling rack to cool completely before serving. 


*calories based upon result by VeryWellFit recipe calorie and nutrition calculator
  • If your batter is really thick, don’t worry, it should be! Don’t overbeat it.
  • Use a cookie scoop to portion out the batter so each muffin is the same size.
  • If you decide to add some frosting, let your muffins cool COMPLETELY first.
  • You can store these muffins at room temperature.
  • However, if you decide to add frosting, you’ll want to keep it chilled. So store frosted muffins in an airtight container in the refrigerator for best results.


Calories: 102kcal